Ingredients
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Instructions
- Add the butter to a pot over medium heat.
- Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
- Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
- Add diced carrots and peas and cook for 1-2 minutes.
- Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
- Add the milk and stir constantly until the mixture is thickened.
- Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
- Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
- Heat oil in a pot to 350˚F (180˚C).
- Add the chicken pot pie balls in batches, frying until golden brown.
Ingredients
Share this recipe with your friends!
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|
Instructions
- Add the butter to a pot over medium heat.
- Once the butter has melted, ddd the chicken and cook until no longer pink and cooked through, about 6-7 minutes.
- Add the sliced onion and cook until translucent and soft, about 4-5 minutes.
- Add diced carrots and peas and cook for 1-2 minutes.
- Sprinkle flour into the mixture. Stir until well blended, then season with salt and pepper.
- Add the milk and stir constantly until the mixture is thickened.
- Transfer the mixture into a shallow heat proof container. Cool until room temperature, then chill in the fridge for at least 1 hour.
- Drop a spoonful of mixture into the flour. Coat with flour and shape it to a flat ball shape. Coat with egg, then dip in panko bread crumbs.
- Heat oil in a pot to 350˚F (180˚C).
- Add the chicken pot pie balls in batches, frying until golden brown.
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